Pina Colada Pound Cake – A Tropical Twist on a Classic Favorite 🌴🍍🥥
If you love the tropical flavors of pineapple, coconut, and a hint of rum, this Pina Colada Pound Cake is your dream dessert. Inspired by the classic island cocktail, this cake blends all the sunny flavors of a beachside escape into a rich, buttery pound cake. With a moist crumb packed with crushed pineapple, shredded coconut, and coconut milk, topped off with a boozy rum glaze, it’s the ultimate crowd-pleasing treat.
Whether you’re serving this for brunch, a summer gathering, or a sweet treat after dinner, this cake is guaranteed to bring tropical vibes and rave reviews. It’s easy to make, stunning to serve, and full of flavor in every slice.
Ingredients
For the Pound Cake
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tsp coconut extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup canned crushed pineapple (drained)
• ½ cup coconut milk (or whole milk)
• ½ cup shredded sweetened coconut
For the Rum Glaze
• 1 cup powdered sugar
• 2 tbsp coconut rum (or pineapple juice for non-alcoholic version)
• 1 tbsp milk or coconut milk
For Garnish
• Toasted coconut flakes
• Maraschino cherries
• Pineapple slices
Instructions
1. Prepare the Batter
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla extract and coconut extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Mix until just combined. Gently fold in the drained crushed pineapple and shredded sweetened coconut.
2. Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
3. Make the Glaze
In a small bowl, whisk together powdered sugar, coconut rum (or pineapple juice), and milk until smooth. Adjust consistency as needed. Once the cake is completely cooled, drizzle the glaze evenly over the top.
4. Garnish & Serve
Sprinkle toasted coconut flakes over the glaze. Garnish with maraschino cherries and pineapple slices for a tropical presentation. Slice and serve.
Chef’s Tips
Use real coconut milk for richer flavor—shake the can well before using. Drain the crushed pineapple thoroughly to avoid excess moisture in the cake. Toast the shredded coconut for a crunchier topping and deeper flavor. If using pineapple juice instead of rum, try a splash of lime juice for a bright twist. For extra flair, soak pineapple rings in rum before garnishing.
Serving Suggestions
Serve with vanilla bean ice cream or a scoop of coconut gelato. Enjoy with a glass of pineapple juice or an actual piña colada for the full tropical experience. This cake makes a great addition to brunch tables, dessert buffets, or summer BBQ spreads. Serve on a platter lined with banana leaves or tropical flowers for a festive touch.
What Chefs Say About This Recipe
Gordon Ramsay – “Moist, flavorful, and beautifully balanced—this cake turns a tropical cocktail into dessert form flawlessly.”
Ina Garten – “Elegant and easy, this recipe makes entertaining feel like a beach vacation.”
Jamie Oliver – “I love the contrast of the sweet glaze and coconut crunch—truly delicious.”
Martha Stewart – “A tropical masterpiece that looks just as stunning as it tastes.”
Bobby Flay – “Brings summer to your plate all year long. Perfect with rum or pineapple glaze.”
10 Frequently Asked Questions (FAQs)
- Can I make this without alcohol? Yes! Use pineapple juice instead of rum in the glaze.
- Can I use fresh pineapple? You can, but be sure to finely chop and drain it well.
- What’s the best substitute for coconut milk? Whole milk or almond milk will work, though coconut milk gives the best flavor.
- How long does this cake stay fresh? Up to 4 days covered at room temperature or 1 week in the fridge.
- Can I freeze this cake? Yes! Freeze in slices or whole (unglazed), wrapped tightly for up to 2 months.
- What’s the best way to toast coconut? Spread on a baking sheet and bake at 325°F for 5–7 minutes, stirring often.
- Can I make this in a loaf pan instead of bundt? Yes, but divide into two pans and adjust bake time to 45–55 minutes.
- What brand of coconut rum works best? Malibu or any smooth coconut rum will work well.
- Can I make cupcakes with this recipe? Yes, reduce bake time to 18–22 minutes and check for doneness.
- Can I use unsweetened coconut? Yes, but the cake will be less sweet—adjust sugar if desired.
Nutritional Information (Per Serving – Approximate)
Calories: 430
Fat: 20g
Saturated Fat: 13g
Carbohydrates: 55g
Sugar: 38g
Protein: 5g
Fiber: 2g
Sodium: 210mg
Storage and Leftovers
Refrigerate: Store in an airtight container for up to 1 week.
Freeze: Wrap tightly and freeze for up to 2 months.
Reheat: Bring to room temperature or warm individual slices in the microwave.
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Conclusion
The Pina Colada Pound Cake is a tropical escape in every bite. From the coconut-scented crumb to the sweet pineapple bursts and rum-kissed glaze, it’s everything you love about a beachside cocktail wrapped in a beautiful, bakery-worthy cake. Whether you’re celebrating a special occasion or just craving sunshine on your plate, this recipe is a must-try. Don’t lose this recipe—it’s a keeper! 🌴🍍🥥 Must express something to keep getting my recipes… Thank you!